This dish is for 2 people.
Ingredients:
250 gr. Tofu
1 egg yolk (egg white is not necessary)
3/4 cup cold water
1 cup flour
Sunflower or other vegetarian oil for frying
2 stalks of spring onion
Sauce:
1/4 cup mayonnaise
1/4 cup sriracha sauce
1 tbs rice vinegar
2 tbs sugar
Preparation:
Drain the tofu well in a tea towel and place a heavy weight on the tofu.
Mix all the ingredients for the sauce in a bowl and set aside.
Cut the tofu into small cubes.
Cut the spring onion into strips and set aside.
Heat a pan with a layer of oil over high heat.
Place the egg yolk in a large bowl. Slowly pour the cold water into the egg yolk while stirring (with a whisk). Add the flour and stir quickly. There will still be lumps in the mixture, but this is not a problem.
Dip each piece of tofu in the batter and fry it in the layer of oil. Fry for a few minutes and then turn the cubes. They should now be a nice light brown. Drain the tofu on paper towels and add another batch to the pan.
Do not fill the pan too full at once. The oil then cools down too quickly and frying takes longer. And, most importantly, the tofu ends up being fattier.
When all the tofu is fried, place it in a bowl and add the sauce. Not all the sauce, but enough to cover the tofu.
Serve with rice and vegetables (cucumber and mango go well with it) and the rest of the sauce.
Enjoy your meal.
